Crostoli on CTV Kitchener News at Noon

I was able to share my family recipe for crostoli on CTV Kitchener perfectly timed on February 25th this year for Shrove Tuesday also known as Fat Tuesday or the celebration of Mardi Gras or Carnevale in Italy!

Only within hours of the segment airing many emails and messages came in from viewers saying their families made this delicious treat and they didn't have a recipe for it. The recipe left with the loved family member who used to make them when they passed away.
I am so happy to share my recipe with you to recreate these crisp "sweet chips" as I refer to them often, at home.

The shapes vary among homes and sometimes they are rolled out thinner for very light and airy crisps. You can use orange rind instead of lemon or vanilla extract. However you enjoy them please know you do not have to wait until the beginning of lent. They are a wonderful celebration treat for any occasion. Often families would make many batches of these; they are easy to eat and disappear quickly!

I hope you are able to remember the good times you had and the people who made them for your family gatherings. Now you can carry on those traditions and be sure to chat about those amazing people in your lives who brought these delicious memories to life for future generations to enjoy!

Fried Bowties (Crostoli) 

These are one of my favourite sweet snacks. I can eat them literally by the dozens. You can make them of any size you desire but the smaller ones are a bit more delicate and easy to add to a dessert tray. 
These are great to make ahead and leave at room temperature for a few days before you need them.

Makes about 5 dozen.

2 eggs
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) butter, melted
2 tsp (10 mL) grated lemon rind
1/4 tsp (1 mL) salt
1 3/4 cups (425 mL) all-purpose flour

Canola oil for frying
Icing sugar

In a large bowl using an electric hand mixer, beat eggs and sugar until slightly thickened and creamy. Beat in butter, lemon rind and salt. Using a wooden spoon, gradually stir in flour to form dough. Scrape dough onto floured work surface and knead slightly to form smooth dough. Cover and refrigerate for 15 minutes.

Divide dough into 4 to 6 balls. Roll out each ball on lightly floured surface or using a pasta roller machine to 1/8 inch thick. Cut each sheet into about 1 x 5-inch strips (or desired size). Make a small slit in centre of each strip and cross dough end through centre and pull gently, if desired.

Meanwhile, heat canola oil in large deep saucepan over medium heat to 325 to 350 F (160 to 180 C). 

Place dough pieces in hot oil, a few at a time and fry for about 3 minutes, turning once until light golden and blistered. Remove with tongs onto paper towel lined plate. Repeat with remaining dough. Dust heavily with icing sugar before serving.


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